Herb & Garlic Lamb Chops
Juicy lamb chops infused with rosemary, thyme, garlic and lemon, finished with a fragrant garlic-herb butter.
Equipment
Ingredients
Lamb Chops
rack of lamb (cut into individual chops)
1 rack
salt
1 tbsp
cracked black pepper
1 tbsp
garlic (crushed)
3 cloves
rosemary (finely chopped)
2 tbsp
thyme (finely chopped)
1 tbsp
lemon (zest only)
1 piece
olive oil
2 tbsp
neutral oil
2 tbsp
Garlic Herb Butter
butter
113 g
parsley (finely chopped)
3 tbsp
garlic (finely chopped)
2 cloves
lemon (zest only)
1 piece
grainy Dijon mustard
2 tbsp
chili flakes
1 pinch
salt
1 pinch
cracked black pepper
1 pinch
Instructions
Season the lamb
Combine all seasonings and coat the lamb chops.
Sear the lamb chops
Sear chops on both sides until browned and cooked to desired doneness.
Rest the lamb
Allow lamb to rest before serving.
Make garlic herb butter
Simmer all butter ingredients until melted and fragrant.
Serve
Spoon the garlic herb butter over the rested lamb chops or serve on the side.
Original recipe
Storage
Reheat gently to avoid drying out the lamb.
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